Start to finish: 25 minutes (10 minutes active) Serves: 4
1-pound pork tenderloin
Salt and freshly ground black pepper, to taste
2 teaspoons canola oil
14½-ounce can fat-free chicken broth
¾ cup coarsely chopped dried apples
¾ cup coarsely chopped pitted dried plums
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
½ teaspoon dried thyme
Cut the tenderloin crosswise on the diagonal into ¾-inch medallions. Season both sides of each with salt and pepper. In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about two minutes per side. Transfer to a plate and set aside. To the skillet, add the broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about eight minutes. Return the pork to the sauce and simmer until the pork is no longer pink at the center, about three minutes.
Per serving: 322 calories; 28 grams protein; 27 grams carbohydrates; 10 grams fat (3 saturated); 65 milligrams cholesterol; 117 milligrams sodium; 3 grams fiber.